• Title, Summary, Keyword: dry shrimp

Search Result 34, Processing Time 0.054 seconds

Quality Characteristics of Sprout Ginseng Paste added Dry Oyster and Dry Shrimp (굴과 새우를 이용한 새싹삼 페이스트의 품질특성)

  • Jung, Hee-Bum;Seoung, Tae-Jong;Kim, Jeong-Gyun
    • Culinary science and hospitality research
    • /
    • v.23 no.8
    • /
    • pp.206-215
    • /
    • 2017
  • Sprout ginseng paste were prepared with pine nut, dry oyster and dry shrimp to examine the antioxidant properties(total polyphenols, total flavonoids, and electron donating ability) and sensory test(attribute difference and acceptance). Sprout ginseng paste were measured based on color value, pH, viscosity, total bacteria cell numbers for 0 and 20 days at $4^{\circ}C$. The higher total polyphenol and total flavonoid content of sprout ginseng paste added with pine nuts, dry oyster, and dry shrimp were higher antioxidant capacity. DPPH radical scavenging activity was increased from 52.2% (SGP0) to 79.5.0 % with SGP5. The attribute test results reveal that the color intensity, bitter taste, and oily taste were decreased in SGP3 to SGP6. Taste, flavor, and coarseness did not show significant difference in SGP0 to SGP6. Thickness and After taste were increased in SGP4 to SGP6. The preference test results reveal that the appearance, flavor, and texture level did not show significant difference in SGP0 to SGP6. Taste and overall preference were increased in SGP4 to SGP6. L value, pH, decrease while a value and b value show no change in sprout ginseng paste with pine nut, dry oyster and dry shrimp. Total cell number was not detected during storage.

Effects of Added Corn Oil on the Formation of Volatile Flavor Compounds in Dry Shrimp During Roasting Process (볶음 과정중 첨가한 옥수수 기름이 마른 새우 향기성분 형성에 미치는 영향)

  • Joo, Kwang-Jee;Kang, Mi-Young
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.32 no.5
    • /
    • pp.655-660
    • /
    • 2003
  • Flavor components of dry shrimp, roasted-dry shrimp and roasted-dry shrimp with corn oil (w/w: 10%, 25%) were investigated to evaluate the effects of added corn oil on the formation of volatile components in dry shrimp during roasting process. The identified volatile included 20 nitrogen-containing compounds (7 pyrazines, 7 pyridines 3 pyrroles, others) 14 aldehydes, 5 alcohols, 4 ketones and 11 others. The largest quantities of lipid-derived products hexanal, nonanal, 2-pentylfuran, 1-octen-3-ol, trans-2-decenal, trans, cis-2,4-decadienal, trans, trans-2,4-decadienal were detected in the roasted-dry shrimp samples with corn oil. The lipid-derived aldehydes might be involved in the formation of 3- ethyl-2,5-dimethylpyrazine, 2,3,5-trimethyl-6- ethylpyrazine, 2-ethyl-5,6-dimethylpyrazine, 2,3,5- trimethylpyrazine, 3- ethyl-2,6-dimethylpyridine, 2-propylpyridine, ben-zopyrrole and the others. The nitrogen-containing compounds seem to be a major flavor component and responsible for characteristic flavor in roasted-dry shrimp with corn oil.

Ensiling Techniques for Shrimp By-Products and their Nutritive Value for Pigs

  • Ngoan, L.D.;An, L.V.;Ogle, B.;Lindberg, J.E.
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.13 no.9
    • /
    • pp.1278-1284
    • /
    • 2000
  • An experiment was performed to evaluate different methods for preserving shrimp by-products and to determine their chemical composition. In the first experiment three ratios of shrimp by-product (SBP) to molasses (6:1, 4:1 and 3:1, wet weight), and to cassava root meal (3:1, 2:1 and 1:1, wet weight of shrimp by-product and air-dry weight of cassava root meal) were investigated. The pH of the SBP ensiled with molasses at a ratio of 3:1, and with cassava root meal at a ratio of 1:1, decreased during the first week to below 4.5 and remained low up to day 56 of ensiling, whereas the pH of the mixtures with higher ratios of SBP remained above 7.0, and the material deteriorated rapidly. The dry matter decreased initially in all treatments but then increased slightly from day 28 in the treatment where shrimp by-product was ensiled with cassava root meal at a ratio of 1:1. The crude protein (CP) and ammonia-N $(NH_3-N)$ contents of the preserved shrimp by-product material ensiled with molasses at a ratio of 3:1 increased significantly one week after ensiling. The CP content then remained constant, while the $NH_3-N$ concentration continued to increase up to 56 days after ensiling. When SBP was ensiled with cassava root meal at a ratio of 1:1 the CP content of the silage increased significantly up to 21 days after ensiling and then decreased back to the original level after 56 days, whereas $NH_3-N$ increased markedly up to 14 days and then remained fairly constant up to 56 days. However, the $NH_3-N$ content was significantly higher when SBP was ensiled with cassava root meal than with molasses. A balance experiment was carried out, arranged as a double Latin-square and including 6 F1 (Large White ${\times}$ Mong Cai) castrates fed randomly one of three diets based on cassava root meal, rice bran, and fish meal (FM) or shrimp by-product ensiled with molasses (SBEMO) or with cassava root meal (SBECA) as the main protein source. Apparent organic matter and CP digestibilities were significantly (p<0.001) higher for the fish meal diet than for the two shrimp by-product diets, although CP digestibility in SBEMO and SBECA was similar (p>0.05). N-retention was significantly higher for the fish meal diet than for the SBEMO diet, which in turn was significantly higher than for the SBECA diet (p<0.01). It can be concluded that shrimp by-product can be preserved by ensiling with molasses at a ratio of 3:1 or with cassava root meal at a ratio of 1:1. Nutrient digestibility and N-retention of diets based on these shrimp by-product silages were lower than for similar diets based on fish meal, probably due to their high chitin content and inferior amino acid balance.

Shrimp By-product Feeding and Growth Performance of Growing Pigs Kept on Small Holdings in Central Vietnam

  • Nguyen, Linh Q.;Everts, Henk;Beynen, Anton C.
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.16 no.7
    • /
    • pp.1025-1029
    • /
    • 2003
  • The effect studied was that of the feeding of shrimp by-product meal, as a source of eicosapentaenoic and docosahexaenoic acid, on growth performance and fatty acid composition of adipose tissue in growing pigs kept on small holdings in Central Vietnam. Shrimp by-product meal was exchanged with ruminant meal so that the diets contained either 0, 10 or 20% shrimp byproduct meal in the dry matter. The diets were fed on 6 different small-holder farms. The farmers fed a base diet according to their personal choice, but were instructed as to the use of shrimp by-product and ruminant meal. The diets were fed to the pigs from 70 to 126 days of age. There were three animals per treatment group per farm. The diets without and with 20% shrimp by-product meal on average contained 0.01 and 0.14 g docosahexaenoic acid/MJ of metabolisable energy (ME). Due to the higher contents of ash and crude fiber, the shrimp by-product meal containing diets had lower energy densities than the control diets. Eicosapentaenoic acid was not detectable in adipose tissue; the content of docosahexaenoic acid was generally increased after consumption of shrimp by-product meal. In spite of the concurrent high intakes of ash and crude fiber, the feeding of shrimp by-product meal had a general stimulatory effect on growth performance of the growing pigs. The intake of docosahexaenoic acid or its content in adipose tissue was not related with average daily gain. It is suggested that shrimp by-product meal may contain an unknown growth enhancing factor.

Effects of Cooking and Drying Methods on the Lipid Content and Neutral Lipid Composition of Shrimp (가열 및 건조방법이 새우의 지방질 함량과 중성지방질 조성에 미치는 영향)

  • Kim, Hyun-Ku;Hawer, Woo-Derck S.;Shin, Hyo-Sun
    • Korean Journal of Food Science and Technology
    • /
    • v.21 no.1
    • /
    • pp.17-24
    • /
    • 1989
  • Effects of cooking and drying methods on the lipids content and neutral lipid component of shrimp, Metapenaeus joyneri, were investigated. Total lipid content of the fresh shrimp was 6.0%(dry basis), which was not changed significantly depending on the cooking and drying methods. Lipid of the fresh shrimp was composed of 36.8% of neutral lipids, 21.5% of glycolipids, and 41.7% of phospholipids. Freeze dried shrimp was substantially higher in neutral lipid contents but lower in glycolipid and phospholipid contents than hot air dried one. Main components of the neutral lipids were triglycerides, free sterols, free fatty acids and esterified sterols. Freeze dried shrimp contained higher triglycerides contents than hot air dried shrimp, whereas free fatty acids content in hot air dried shrimp was greater than that of freeze dried one due to the decomposition of triglycerides to free fatty acids during hot air drying. Major fatty acid composition of the total lipid were palmitoleic acid, eicosapentaenoic acid and docosahexaenoic acid, and that of neutral lipid were palmitic acid, palmitic acid, oleic acid, eicosapentaenoic acid and docosahexaenoic acid in fresh shrimp.

  • PDF

Effects of Cooking and Drying Methods on the Taste Component and Microstructure of Shrimp (새우의 맛성분과 미세구조에 미치는 가열 및 건조방법의 영향)

  • Kim, Hyun-Ku;Chang, Young-Sang;Shin, Hyo-Sun
    • Applied Biological Chemistry
    • /
    • v.32 no.3
    • /
    • pp.278-285
    • /
    • 1989
  • Effects of cooking and drying methods on the taste component and microstructure of shrimp, Metapenaeus joyneri, were investigated. The nucleotides and their related compounds of fresh shirmp such as ATP, ADP, AMP, IMP, inosine and hypoxanthine were detected. AMP was detected as a trace amount in fresh shrimp, however, it increased up to $23.5{\sim}45.7{\mu}$ moles with cooking and drying due to the decomposition of ATP and ADP to AMP during cooking and drying. The major component of the free amino acids of fresh shrimp was arginine followed by glycine, lysine, proline and alanine. These free amino acids contents were 70% of the total free amino acids. One hundred grams of fresh shrimp contained 1,198mg (dry basis) of the total free amino acids. However, for hot air and freeze dried cooked shrimps it was decreased down to 342mg (dry basis) and 503mg (dry basis), respectively. It might be due to the dissolution of soluble amino acids during cooking. Hot air-and freeze-dried fresh shrimps was higher in hardness and brittleness but lower in cohesiveness and gumminess than hot air-and freeze-dried ones with boiling and microwave heating. Freeze dried shrimp had softer myofibril texture than hot air dried one. At the same time, more dense and multiporous structure in the tissue could be obtained from the hot air and freeze drying, respectively, after microwave heating of shrimps.

  • PDF

Effects of Cooking and Drying Methods on the Quality of Shrimp (새우의 품질에 미치는 가열 및 건조방법의 영향)

  • Kim, Hyun-Ku;Jo, Kil-Suk;Shin, Hyo-Sun
    • Applied Biological Chemistry
    • /
    • v.32 no.3
    • /
    • pp.286-294
    • /
    • 1989
  • Effects of cooking and drying methods on the quality of shrimp, Metapenaeus joyneri, were investigated. The cholesterol content of fresh shrimp was 81.4mg/100g of dry basis. It was $5{\sim}28%$ less in freeze dried shrimps as compared to hot air dried shrimps. The volatile basic nitrogen and trimethylamine contents of hot air dried shrimp was higher than those of freeze dried one, but total viable count of freeze dried shrimp was lower than that of hot air dried one. The color of cooked-shrimps was much brighter than uncooked-fresh shrimp. Freeze dried shrimp was lighter than hot air dried one. Total color difference $({\Delta}E)$, however, was opposite to its lightness. The mineral component of fresh shrimp was composed of calcium predominantly, followed by potassium and sodium, which were 96% of the total mineral contents. Cooking and drying methods did not affect the mineral content.

  • PDF

Anatomical Proportions and Chemical and Amino Acid Composition of Common Shrimp Species in Central Vietnam

  • Ngoan, L.D.;Lindberg, J.E.;Ogle, B.;Thomke, S.
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.13 no.10
    • /
    • pp.1422-1428
    • /
    • 2000
  • This investigation was conducted to evaluate the shrimp flesh (SF) and shrimp by-product (SB) of the most abundant shrimp species (Metapenaeus affinis, Penaeus semisulcatus and Penaeus monodon) caught in Central Vietnam, with the emphasis on yield, gross and amino acid (AA) composition and effect of heat treatment. The results showed that the mean edible SF and SB (head and shells with tail) yields of the three shrimp species averaged 56.7 and 43.3%, respectively, of the total wet body weight, with the M. affinis generating the highest by-product yield (45.7%) and P. semisulcatus (40.6%) the lowest. Significant differences in dry matter (DM), crude protein (CP) and ash content were found between SF and SB. The DM content of SF (21.5%) was lower than of SB (24.9%) and the ash content (on a DM basis) of the SB in all shrimp species was more than three times that of the SF (p<0.05), whereas the CP content was almost twice as high in the SF as compared with the SB (p<0.05). The SB of the three species contained (on a DM basis) between 44.0 and 49.8% CP (p<0.05) and between 13.5 and 18.1% chitin (p<0.05). The Ca content of SB differed also between species (p<0.05). On average, the sum of AA in SB corresponded to 89.3% of the CP and essential AA accounted for about 50% of the total AA. The most abundant AA were arginine, aspartic and glutamic acids, which accounted for 33% of the total AA. Minor, but significant differences in some AA concentrations of SB between species were observed (p<0.05). With the exception of the DM and ether extract content, all other chemical constituents of entire shrimp, SF and SB were not significantly affected by heat treatment (p>0.05).

Food Organisms of Juveniles of Chasmichthys dolichognaths Inhabited at Intertidal Zone of the Western Coast of Korea

  • Kim, Jong-Yeon
    • Proceedings of the Korean Society of Fisheries Technology Conference
    • /
    • /
    • pp.565-566
    • /
    • 2001
  • To investigate the food organisms of the Chasmichthys dolichognathus during the juveniles stage, the stomach contents of fish, captured in the intertidal zone of Chungchongnam-do Sochon-gun Su-myon Dodun-ri between on early June from end of May 1998, were observed. Total length of the juveniles of C. dolichognathus was 6.5mm ∼10.0mm size, and the participation rate of feeding was 67.7%. Main food organisms were such as copepods, amphipods, shrimp larvae, polychaete larvae, and these occupied more than dry weight 2%. Copepods among them dominated the most quantitys by avergage 65.5%, and next, food organismsms appeared much by order of polychaete larvae and shrimp larvae etc. Therefore, most important food organisms of juvenile stage of C. dolichognathus were copepods, polychaete larvae, shrimp larvae etc.

  • PDF

Food Organisms of Juveniles of Tridentiger trigonocephalus Inhabited at Intertidal Zone of the Western Coast of Korea

  • Kim, Jong-Yeon;Jo, Soo-Gun;Yoon, Jong-Man
    • Proceedings of the Korean Society of Fisheries Technology Conference
    • /
    • /
    • pp.359-360
    • /
    • 2002
  • To investigate the food organisms of the Tridentiger trigonocephalus during the juveniles stage, the stomach contents of fish, captured in the intertidal zone of Chungchongnam-do Sochon-gun Su-myon Dodun-ri between on early June from end if may 1999, were observed. Total length of the juveniles of T. trigonocephalus was 5.5mm∼9.0mm size, and the participation rate of feeding was 68.5%. Main food organisms were such as copepods, amphipods, shrimp larvae, polychaete larvae, and these occupied more than dry weight 2%. Copepods among them dominated the most quantitys by average 67.5%, and next, food organismsms appeared much by order of polychaete larvae and shrimp larvae etc.. Therefore, most important food organisms of juvenile stage of T. trigonocephalus were copepods, polychaete larvae, shrimp larvae etc.

  • PDF